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🍽️ Classic French Vegetable Soup with Basil-Tomato Dip

160 kcal · 30 min · 4 servings

Ingredients

• 150 g String beans
• 100 g green beans
• 200 g Carrots (2 Carrots)
• 150 g Turnip or other small turnips (1 Turnip)
• 150 g small Zucchini (1 small Zucchini)
• 2 small Onions
• 2 sprigs Thyme
• 4 tbsp Olive oil
• 750 ml classic vegetable broth
• 2 Bay leaves
• 300 g Tomatoes (4 Tomatoes)
• 2 Garlic cloves
• 1 bunch Basil
• 1 Anchovy fillet
• Salt
• Pepper

Instructions

1. 1. Wash the beans thoroughly.
2. 2. Remove the hard ends and strings from the flat beans.
3. 3. Cut the flat beans diagonally into pieces about 1 centimeter wide.
4. 4. Cut the green beans into pieces about 3 centimeters long.
5. 5. Peel the carrots.
6. 6. Peel the turnip.
7. 7. Cut the carrots and turnip into small cubes with sides of about 5 millimeters.
8. 8. Wash the zucchini.
9. 9. Dry the zucchini with a kitchen towel.
10. 10. Cut the zucchini into cubes with sides of about 5 millimeters.
11. 11. Peel the onions.
12. 12. Dice the onions very finely.
13. 13. Wash the thyme sprigs.
14. 14. Heat one-third of the olive oil in a large pot.
15. 15. Sauté the onions over medium heat for 5 minutes until they are translucent.
16. 16. Add the prepared vegetables (carrots, turnip, zucchini, and beans) to the pot.
17. 17. Sauté the vegetables for another 3 minutes.
18. 18. Pour in the broth.
19. 19. Add the thyme sprigs and bay leaves to the soup.
20. 20. Bring the soup to a boil.
21. 21. Let the soup simmer for 20 minutes.
22. 22. Cut out the stem areas of the tomatoes in a wedge shape.
23. 23. Dip the tomatoes briefly into boiling water.
24. 24. Remove the tomatoes immediately.
25. 25. Rinse the tomatoes under cold water.
26. 26. Peel the skin off the tomatoes.
27. 27. Quarter the peeled tomatoes.
28. 28. Remove the core of the tomatoes.
29. 29. Chop the tomatoes roughly.
30. 30. Peel the garlic.
31. 31. Chop the garlic roughly.
32. 32. Wash the basil.
33. 33. Shake the basil dry.
34. 34. Pluck the basil leaves from the stems.
35. 35. Chop the basil leaves roughly.
36. 36. Cut the anchovy fillets finely.
37. 37. Place the chopped tomatoes, garlic, basil, and remaining oil in a bowl.
38. 38. Puree the mixture using a hand blender or food processor into a coarse paste.
39. 39. Fold the anchovy fillets into the tomato paste.
40. 40. Season the paste with salt and pepper.
41. 41. Taste the soup after 20 minutes of cooking and adjust seasoning with salt and pepper.
42. 42. Serve the hot soup in bowls.
43. 43. Serve the basil-tomato paste on the side.

Nutrition per serving

• kcal: 160
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 10 g